The year is winding down and it is time to share what has been going on at Sunnyslope this past couple of months.

Unfortunately, we had to have our longtime companion Chief put to sleep on October 30th. He had been loosing a battle with cancer since May. Our last few months together were particularly close ones. He was a great friend.


We haven’t been too active in the gardens this fall. Mainly we have a few root crops such as rutabagas and celery root, as well as some broccoli and cauliflower. Also we continue to have kale, collards and chard.

In mid December I picked all the rest of the two types of persimmons, leaving a few of the pecked ones on the trees for the birds to finish off. I cut 1/8 to 1/4″ slices of the fuyu, which is a crisp variety, to dehydrate.


That same day, I also picked the rest of the peppers; Holy Mole, serrano and Jalapeno peppers.

Red serranos and Jalapenos along with the mole peppers and the fuyu persimmons in the background.

I found a pretty good recipe for turning the red serranos and Jalapenos into a hot sauce.

Start with sliced peppers.

Sliced peppers, onions, garlic and oil, ready to saute.

After sauteing for 4 minutes, I added water and cooked for 20 minutes. Then I let it cool and put in a blender with distilled white vinegar. Put in jar and let age a couple of weeks in the refrigerator (if you can wait that long!).

It was pretty darn good!!!

I oven roasted the mole peppers and removed the skins, cleaned out the seeds and membranes and put in the refrigerator.

Our daughter Liz and her husband John and daughter Jenna are staying with us. John has been learning to use the chainsaw and Jenna would like to drive the mower/tractor.